cupcakes with chocolate and banana

this recipe is contains chocolate and banana and it has beautiful shape which  make you want to eat it even if you don't like it .
ingredients:
140 g flour einkorn semi-complete
2 tsp baking powder
1 pinch of baking soda
1 pinch of salt

35 g of sugar cane (70 g for sweet tooths)

70g blanched hazelnuts powder + some whole hazelnuts coarsely chopped
3  tbsp sesame paste
2 tbsp canola oil
2 tbsp soy yogurt with vanilla 
1 banana 
1 egg
1 handful of chocolate chips 
1 tbsp grated coconut {optional}
Chocolate Frosting:
50 to 100 g dark chocolate
1 tbsp vegetable butter
1 tbsp rice syrup or agave syrup 
* White or almond puree
method:
Preheat oven to 175 ° C. Grease muffin tins with a little butter and a little coconut (if, flour).
In a large bowl, combine the flour, ground hazelnuts, baking powder, baking soda and salt. Book.
Reduce the mashed bananas in a blender.
In another bowl, whisk together the sesame paste and sugar. Stir in canola oil, yogurt, egg and mashed banana. Mix well.
Stir in flour mixture to prepare banana. Mix with a spoon until the mixture is smooth. Add chocolate chips and gently fold into the batter.
  Fill muffin cups 3/4 full. And bake for 20 to 25 minutes (23 minutes in my oven).
Insert a toothpick to check if it's cooked , it should come out clean and dry.
Invert cakes and cool completely on wire rack.
For a taste of bananas more intense, let stand wrapped in foil in the fridge overnight if possible.
Icing: Melt the chocolate in a bain-marie and add tbsp butter and rice syrup until everything is well blended. Pour the hot chocolate cakes. Sprinkle with crushed hazelnuts.